Grilled Cheese with Guacamole and Corn Salsa

Leftover guacamole is like a Christmas tree on the lot on December 26th. No one wants it. Sure, you can cover it with plastic wrap . . . or water (check out these terrific kitchen hacks) . . . to help with the oxidation, but the fact is it's a has-been.

Or is it?

I turned some game day leftovers into a yummy grilled cheese sandwich, and before Grilled Cheese month [who thinks of these things? Zucchini bread day?Apple turnover week?] ends I wanted to share it with you.

I'm glad to even the score between vegetarian grilled cheese sandwiches and those containing meat on this blog, as I think grilled cheese (and tomato soup) is one of those combinations that appeal to a wide variety of eaters.

Earlier this month we stopped for grilled cheese on the way home from a Spring break trip to have my phone stolen at the Museum of Science and Industry in Chicago. [Am I the only one who is scouting the opposite side of the road for places to eat on the way home when we've just barely embarked on a trip?] We were surrounded by multigenerational families, couples, and individuals all enjoying a grilled cheese sandwich. [We stopped at Fair Oaks Farms and bought gooey grilled cheese sandwiches on bread that managed to be both soft and chewy--must investigate different kinds of bread for my sandwiches.]

I think I ranted enough about using your leftovers the other day with my Taco Rice Tortilla Pizza post. Today I'd just like you to enjoy a tasty, if a bit messy, sandwich. And rest assured I've got some other grilled cheese ideas kicking around for next April!

Instructions

Preheat a skillet over medium heat. I used the small skillet shown above, and had to do the slices one at a time, but if you've got a larger skillet and prefer to use that go ahead.

Butter one slice of bread and flip it, buttery side down, into the skillet. Top with hummus.

Grill until bottom of bread is toasted, about 3-5 minutes. Remove from skillet and set aside.

Butter second slice of bread and flip it, buttery side down, into the preheated skillet. Top with guacamole and cheese, and grill until the bottom of bread is toasted, about 3 minutes.

Top with corn salsa and first piece of bread, hummus side down.

Press sandwich into skillet with flipper/turner/spatula device.

Grill for 2-3 more minutes until corn salsa is warmed. Serve.

**My teenage bread machine died, and my early Mother's Day present is a slick new one. I'm loving it! I'm also happy to say that my Multigrain Sourdough recipe is happy in the new Zo like it was in the old Breadman.

Grilled cheese porn. It doesn't get much better than this. I love that you used guacamole. Sometimes my leftovers turn into my best meals, and it all happens by chance. Oh I've got some of this, let me just throw that in too, and why not add that while we're at it. Before I know it, the leftovers are gone, and I've got a great meal. This looks exactly like one of those. By the way, I'm completely envious of that giant box of cheese. Drool....

Hold on, No one ever told me about Grilled Cheese Month! I suddenly feel like a grilled cheese. The whole family loves avocado in their sandwich, your combo of guacamole and corn just brings it to a whole new level. Yum- Great idea!

Aimée,My spouse took the day off, so we got an assortment of salads from the grocery store down the road for lunch (and picked up milk, because the kids ran through another gallon yesterday). I think all the walking and carrying encouraged my appetite, because I could go for this sandwich on top of my first lunch.If Hobbits can have Second Breakfast, can I have Second Lunch?Thanks!

OK, you had me with the guacamole and the corn and black bean salsa, but you took a right turn on me with the hummus lol. I realize this is a fresh salsa, but it just reminded me of a really good jarred corn salsa that we used sometimes - mix it with torn up leftover chicken to make quesadillas - yummm! [#TastyTuesdays]

Chris,I scored some uncooked tortillas and we have been playing around with all sorts of crazy quesadilla combinations. Then I went rogue and we had shredded Mexican blend cheese and crumbled queso fresco for a cheese-only quesadilla. Can't get enough.Thanks!

Madison,A gal after my own heart--I love bread, possibly as much as or more than I love cheese.Toasting or grilling sourdough brings even more flavor to an already tasty bread, and I've become a huge fan of toast since I started up my sourdough starter last year.I probably shouldn't share a recipe for toast though, right? That would be odd.Thanks!

Lydia,My kids would starve without leftovers. I'd be cranky and feel put-upon at least twice a week without leftovers. Leftovers are wonderful.My brother was studying nearby during one deployment, and we worked out this mutually beneficial arrangement. He'd stop by once a week and drop off empty containers, visit a while, and leave with a bunch of leftovers. I could keep on cooking--and this was pre-blog, mind you--and he got variety in his meals.

Priya,You're so right!My mom would fix grilled cheese and tomato soup for breakfasts sometimes in the winter. Not sure what she was thinking, but looking back on it I loved it. And yes, I've done the same for my kids.Thanks!

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